- 200ml milk
- 460g strong bread or pizza flour
- 2 x 7g sachets dried yeast
- 1 egg
- 60g salted butter
- 2tspns mixed spice
- 1 tspn grated nutmeg
- 1 tspns cinnamon
- 1 tspns sea salt flakes
- 2 tspns ginger powder
- 60g castor sugar
- 60g raisins
- 35g dried cranberries
- 3 tblspns mixed peel
- 1/4 cup honey for glazing
- 2 tblspns plain flour
Add 50ml of boiling water to the milk and set aside.
Melt the butter in a bowl in the microwave for 30 secs on high and set aside.
Make sure the milk is just warm and add the yeast to the warm milk. If the milk is too hot the yeast will be killed and the buns wont rise.
Sift the flour into a large bowl with the spices, add the sugar and salt and mix thoroughly with a fork. Make a well in the centre of the mixture and add the melted butter and then the milk mixture. Whisk the egg lightly and add this to the mixture and mix all together with the fork until a rough dough is formed.
Turn the mixture out onto a lightly floured surface and knead for approx ten minutes. Dough should now be soft and spring back when pressed.
Transfer to a flour dusted bowl and cover with a clean damp tea towel and leave in a warm place for an hour. It should double in size in this time.
Preheat oven to 190C
Transfer the dough to a clean and dusted work surface and punch the centre of the dough knocking the air out of it. Sprinkle the dried fruit over it and knead the fruit into the dough to distribute it for approx 2 mins.
Grease and line a baking tray. Divide the dough into 12 equal pieces and roll into balls. Place then on the tray next to each other in three rows of four.
Cover with the damp tea towel and leave for another 30 mins in a warm spot and they should double in size.
Mix the plain flour with a little water to make a thick slurry. Place into a piping bag and pipe a cross on top of each bun.
Place in the oven and cook for 15 – 20 mins until they are golden brown. Transfer to a wire cooling rack and glaze with heated honey.
Serve hot with butter.
By: Chrissy Rob